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| Names | |
|---|---|
| IUPAC name 3-methylsulfanylpropan-1-ol | |
| Identifiers | |
| CAS Number | |
| 3D model (JSmol) | |
| Beilstein Reference | 1731208 |
| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.007.277 
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| EC Number |
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| PubChem CID | |
| UNII | |
| CompTox Dashboard (EPA) | |
InChI
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SMILES
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| Properties | |
| Chemical formula | C4H10OS |
| Molar mass | 106.18 g·mol |
| Hazards | |
| GHS labelling: | |
| Pictograms | 
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| Signal word | Warning |
| Hazard statements | H315, H319, H335 |
| Precautionary statements | P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, P501 |
| Related compounds | |
| Related compounds | 1-(Methylthio)propane; Methional; Methionine; 1,3-Propanediol mono methyl ether; 4-(Methylsulfanyl)butanoic acid; 4-Thiapentanoic acid; |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Infobox references | |
Methionol (3-(Methylthio)-1-propanol) is a methyl sulfide derived from propan-1-ol. It is found in nature, including as a metabolite of yeast and bacillus anthracis. It is a sulphurous aroma component of many foods, such as wine, cheese and roasted coffee. It is classed as an irritant. It has a very low olfactory threshold.
References
- "Methionol". pubchem.ncbi.nlm.nih.gov.
- ^ "Methionol". pubchem.ncbi.nlm.nih.gov.
- "Methionol (YMDB16045) - Yeast Metabolome Database".
- Xiao, Deng-Rong; Liu, Rui-Sang; He, Long; Li, Hong-Mei; Tang, Ya-Ling; Liang, Xin-Hua; Chen, Tao; Tang, Ya-Jie (November 26, 2015). "Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation". Scientific Reports. 5 (1): 17120. Bibcode:2015NatSR...517120X. doi:10.1038/srep17120. PMC 4660818. PMID 26607288.
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